Healthy Breakfast Casserole
My sisters and niece are coming soon for a fun family sleepover, so I'm pulling out these make-ahead breakfast egg casserole recipes to serve with some fresh fruit in the morning. I usually do some variation of what you'll find here, depending on my mood. There are two healthy breakfast casserole recipes options below, both are yummy the day of. The first one is grain-free and also would be best to make and then freeze leftover individual servings later to warm up quickly in the toaster oven or convection oven on busy mornings. Just pop it in while getting ready, and by the time you're done, it will be ready to eat. The second one is easier for a make-ahead breakfast.
Healthy Breakfast Casserole — grain-free and best for FAST individual servings later
A reader friend, Judy, shared this one…
- 1 teaspoon sea salt
- 7 cups shredded potatoes (easy to do with the shredder attachment on the BOSCH or food processor) — you could use less potatoes here if you want less carbs. (You could also use 1-2 cups of spinach instead of potatoes. If you do that, note the different baking instructions below.)
- 1 onion shredded
- 1/3 cup butter, preferably pastured butter, melted
- 1 1/2 pounds sausage, fried and crumbled (Here's where to find healthy meat if you don't have a good local source.)
- Optional: About a cup of any chopped vegetables or additions your family might like, such as mushrooms, different colored peppers, spinach, etc.
- 3-4 cups shredded cheese, we like cheddar
- 12 eggs
- 3 cups milk, read about healthy milk options here (I like to use part cream to make it more rich and yummy!)
- 1/4 teaspoon pepper
Mix together the salt, potatoes, onion, and butter, and press into large 11×14 glass baking dish. Bake at 425* for 1/2 hour. (If using spinach instead of potatoes, bake for only 15 minutes at 350*.) Sprinkle on the sausage, optional vegetables, and cheese. Whisk eggs, milk and/or cream, and pepper together and pour this liquid mixture over everything. Poke a fork into the bottom of the baking dish in several places to make sure it gets down in there good, and then bake at 350* for about 30 minutes. Since the baking dish is nice and hot already, it doesn't take long for this egg mixture to set.
Cool, and cut into squares. I wrap in plastic after it's room temp. Another way to freeze would be to freeze the separated squares on parchment paper and then put into a big container to keep in the freezer.
Obviously you can use all different variations of this depending on what your family loves.
Texas Eggs Recipe — best for a make-ahead healthy breakfast casserole that you can eat FAST another day
This is from my sister-in-law, Susie, and it's always a huge hit with the family!
- 2 dozen eggs
- 1/4 cup butter
- 1/2 cup green or multi-colored peppers, chopped
- Optional: about 1 cup of chopped spinach
- About 20 ounces organic cream of mushroom soup (or make your own cream of mushroom soup)
- Optional: 1/2-3/4 cup chopped mushrooms
- 1 cup shredded cheese, or more if desired
- 1/2 cup milk
- 8 strips bacon, or more, fried and crumbled, OR crumbled cooked sausage, or chopped pieces of ham. Meat-free is fine too, just add more vegetables. (Again, here's where to find healthy meat if you don't have a good local source.)
- 1/2 cup chopped onions
Melt the butter in a cast iron or stainless steel skillet and scramble the eggs. Layer eggs, peppers, mushrooms, bacon, and onions in a 9×13 baking dish. Warm soup with milk in a medium saucepan over medium heat, then pour over the top. Spread cheese all over the top, cover with foil, and refrigerate overnight. Uncover and bake at 350* for 50 minutes.
NOTE that if you add extra meat or vegetables, you may need to decrease some of the eggs so it all fits into the pan, or use an 11×14 so you don't risk having it run over in your oven.
These are both so easy for a hot, easy, fast and nutritious breakfast!
Two more egg recipes I'm loving lately:
First, this cookbook has become a favorite, even now that I'm no longer on the Whole 30 diet. I've made a lot of the recipes and they all turn out great, but my favorite right now is the “Bistro Breakfast Salad” — such a unique and delicious breakfast! And look how close my dish turned out to the cookbook picture. 🙂
Second, I'm also loving my other new cookbook from my friend, Katie. (Read my review here.) I made this Sweet Potato-Crusted Quiche Lorraine, another healthy breakfast casserole dish that can be made ahead, and that one was a big hit too. (You can see the corner turned down from the picture in my cookbook.) I added caramelized onions instead of the shallots and threw in some multi-colored chopped peppers with the ham. YUM.
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